Comments on: essential ingredients

By: How to get your groove back « How to shuck an oyster

How to get your groove back « How to shuck an oyster — Sun, 27 Feb 2011 06:56:30 +0000

[...] so you don’t want that giant obstacle in your way. My pantry essentials are mostly listed here (and lots of good advice in the comments too), but of course there are much more obvious things [...]

By: Leek chic « How to shuck an oyster

Leek chic « How to shuck an oyster — Tue, 21 Sep 2010 07:07:18 +0000

[...] a version of Leeks Mirisata which simply leaves out the Maldive fish/shrimp. Then I recalled our Hamish’s suggestion that umeboshi plums could make a good substitute for anchovies. Kathryn thought this a fine idea, and then her pal Lucinda (from Nourish Me and – stay with [...]

By: How to make a vegetarian smile, pt II « How to shuck an oyster

How to make a vegetarian smile, pt II « How to shuck an oyster — Fri, 17 Sep 2010 07:53:12 +0000

[...] Have some slow-roasted tomatoes (scroll down on the Essential Ingredients page) ready to [...]

By: Dusky secret: the power of porcini « How to shuck an oyster

Dusky secret: the power of porcini « How to shuck an oyster — Thu, 15 Jul 2010 02:15:53 +0000

[...] mushroom - Boletus edulis – is one of these, and certainly deserves its own entry on the essential ingredients page. Apart from being lovely to look at, they’re earthy in flavour, silky in texture, store [...]

By: The incredible lightness of bean « How to shuck an oyster

The incredible lightness of bean « How to shuck an oyster — Tue, 09 Feb 2010 22:10:12 +0000

[...] slow-roasted tomatoes (there’s a bit here on slow-roasting – easypeasy, but takes [...]

By: Pancetta with a pulse « How to shuck an oyster

Pancetta with a pulse « How to shuck an oyster — Mon, 11 May 2009 21:22:38 +0000

[...] nominate pancetta as one of life’s essential ingredients – toss a few scraps through everything from steamed beans & peas, brussels sprouts, [...]

By: Charlotte

Charlotte — Thu, 02 Apr 2009 07:31:03 +0000

Well Annie, you’re gunna have to venture further than the dried fruit aisle, I’m afraid. But they’re eaten lots in macrobiotic diets so I’d go the health food shop. I got some fancyschmancy organic ones – the only ones I could find, at the world’s most expensive fashion-conscious organic food joint in Surry Hills. But there was an empty space alongside where the cheaper ones had lived …

By: annie

annie — Wed, 01 Apr 2009 00:06:12 +0000

All very well for you sophisticated foodies but for those of us who shop in Coles where would I find Japanese pickled plums?

By: charlotte

charlotte — Tue, 31 Mar 2009 06:10:56 +0000

ah, shucks (boom boom). And if I say so myself, Hamish’s Oh-My-Goshy plums are indeed the new black – it was a bewdy.

(Steph at first I read the above as ‘fill your panties with these salty tangy little balls’ – which at first I found a bit alarming, and then thought oh well, each to her own…)

By: Stephanie Clifford-Smith

Stephanie Clifford-Smith — Tue, 31 Mar 2009 03:40:17 +0000

For all other devotees of this excellent blog and for the record, I was a willing guinea pig for the umeboshi lamb rackerama chez Charlotte on Saturday night and it was frigging fantastic. Go forth, all of ye, and fill your pantries with these salty tangy little balls of deliciousness. And Charlotte, I’ll be back any time you want to experiment on me.